Wendie bought these avocados for a salad, and I couldn’t resist the temptation to toast some bread and make a few avocado appetizers. Some would call them mini sandwiches. They’re dead simple and very refreshing when the weather is hot and you have a Sunday evening on the patio with a glass of red wine and Clapton and Bob playing in the background.

Appetizer Recipe for 4 appetizers

• 4 slices of baguette
• 1 avocado
• 1 tbs freshly squeezed lemon juice
• 1/2  tbs olive oil
• 1 tbs cilantro
• 1 pinch of sea-salt

You need an avocado that’ ripe but still firm. Slice the avocado into fairly large irregular shapes and place in a medium sized bowl.  Loosely chop the cilantro and add. Squeeze about 1 tablespoon of  lemon juice , the olive oil, and add salt to taste. Use a large spoon to gently toss all the ingredients together. The avocado will get slightly bruised but should not be mashed. We’re not making guacamole…that’s for another recipe.

Toast the baguette slices, and simply add the avocado mix on top as shown in the photos. Enjoy while the bread is warm if you can.